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This Chinese-inspired hot and sour soup uses tender green lentils instead of traditional bamboo shoots or wood ear mushrooms, creating a heartier, more substantial bowl. The hallmark balance of sour (from rice vinegar) and hot (from white pepper) is perfectly achieved, with silky egg ribbons and a cornstarch-thickened broth that coats the lentils beautifully. It’s quick to make, incredibly comforting, and has that perfect interplay of tangy, peppery, savory, and umami flavors. Serve as a starter or light main course. ...

This Korean-Italian fusion pasta is a weeknight game-changer: spicy gochujang, funky kimchi, and earthy mushrooms tossed with pasta in a creamy, emulsified sauce. Instead of butter, the sauce uses toasted sesame oil and neutral oil for richness, creating a nutty, aromatic base that pairs perfectly with Korean flavors. The result is creamy, spicy, tangy, and deeply umami—a dish that’s both comforting and exciting. It comes together in the time it takes to boil pasta. ...